Recipe for Apple Focaccia and Rosemary

In a mixing bowl, combine the yeast, sugar, salt, and warm water. Add 50 g of flour and let it rest for 5 minutes in a warm place. Incorporate the remaining flour and then mix gently until you have a smooth ball of dough.

Place the dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature for about 1.5 hours.

Cover a baking sheet with parchment paper and then, using a brush, coat the paper with a tablespoon of olive oil. Roll out the dough on the baking sheet to form a rectangle. Cover again with plastic wrap and let it rise for another 30 minutes.

Preheat the oven to 220°C. Make small holes in the dough using your fingers. Pour 2 tablespoons of olive oil over the dough, then sprinkle half of the rosemary.

Wash and slice the apple into thin rounds, then arrange them on the dough. Pour the last spoonful of olive oil over the apples and sprinkle the remaining rosemary.

To finish, bake for 20 – 25 minutes until the edges of the focaccia are golden brown. Sprinkle with cheese and return to the oven for 2 minutes. Let the focaccia cool slightly, then sprinkle with fleur de sel. Your appetizer is ready.